Salmon Provençal with Zucchini

Salmon, like other cold-water fish, is brimming with omega-3 fatty acids, which improve the ratio of good to bad cholesterol and also lower heart-damaging triglycerides.

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Ingredients

Yields:
4

Cal/Serv:
350

1 tbsp.
olive oil

4
piece skinless salmon fillet

1
can whole tomatoes in juice

1
small onion

1/4 c.
Kalamata olives

1 tbsp.
capers

3
medium zucchini

1 tbsp.
fresh lemon juice

Directions

Total Time:
0:30

In 12-inch skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.

Meanwhile, drain tomatoes, reserving 1/4 cup juice. Chop tomatoes.

Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat; stir in olives and capers.

While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.

In microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender. Drain zucchini; add lemon juice and toss to combine.

Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.

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